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Chickpea and Mushroom Burgers

Monday, 11 July 2016

This is a bit of a strange recipe for me because I don't really like mushrooms. It's a bit odd, I do like the taste but I don't really like the texture of them so they aren't something I often buy or eat. However, a little while ago I had a chickpea and mushroom burger while eating out and it was so delicious that I was determined to try recreating it at home. I've tried making veggie burgers a few times before but they never seem to turn out just how I want them to, that was until I tried these ones - maybe mushrooms were the missing ingredient all this time?

You will need (makes 6 burgers):

1 x 400g tin chickpeas

200g (around 2 cups) baby mushrooms

1/3 cup sweetcorn

1 cup oats

1 tablespoon tomato puree

3 tablespoons nutritional yeast

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon herbs de Provence

1/2 teaspoon garlic granules (or two minced cloves)

1/2 teaspoon dried chillies

a sprinkle of salt and pepper

Method:

- Pre-heat the oven to 180 degrees celsius.

- Add the oats to a food processor and pulse into a flour.

- Add all the other ingredients into the food processor and pulse until broken down and combined, but not completely smooth - the burgers work best when the mixture still has some texture to it. You can add extra oat flour if you find the mixture is too wet.

- Shape the mixture into six burgers and place onto a lined baking tray.